Tuesday, October 14, 2008
TWD - Lennox Almond Biscotti
This week’s TWD recipe is chosen by Gretchen of Canela & Comino and is Lennox Almond Biscotti – the Lennox part is the name of the bakery where Dorie got the recipe from.
I have made biscotti before, but it is one of those things (of which there are very few) where the bought stuff in my view is often as good as the home made. Although, in saying that, you do have to be choosey as too often I think cafes have stale biscotti which has been sitting there for ages! I particularly like Molly Whoppy and 180 degrees biscotti (especially the chocolate dipped!). The biscotti recipes I have made in the past have all just had eggs as the only fat. Dorie’s recipe used butter as well, which has made me think twice about those times when I am in a café and decide on a piece of biscotti as a low fat nibble - there may be hidden butter in there after all.
The original recipe is flavoured with almond essence and almonds. There is also a small amount of cornmeal for extra crunch. Dorie makes some suggestions for different flavours. My favourite biscotti is chocolate and almond, so I decided to make that. Although after making the recipe, I turned the page of my book and saw a recipe for chocolate and almond biscotti and so I have kind of made almost two Dorie recipes in one go!
The biscotti turned out to be some of the best biscotti I have made. It was lovely and crisp, yet not so hard that you broke a tooth when eating it. Other biscotti I have made in the past has been hard to slice for the second baking or hasn’t crisped up successfully on the second bake. This biscotti was prefect in every way and I will be making this recipe again! Next time I think I will make ginger and almond, adding some preserved ginger for an extra kick.
You can find the recipe on Gretchen’s blog and see if the other TWDers liked it too here.